Review: Netflix’s ‘The New Yorker at 100’

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Updated 14 December 2025
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Review: Netflix’s ‘The New Yorker at 100’

  • Directed by Marshall Curry, the documentary opened the doors to the publication’s meticulous world, offering viewers a rare look inside the issues within the magazine’s issues

Out this month, Netflix’s “The New Yorker at 100” documentary marks the centennial of the weekly that has brought forth arguably some of the most compelling long-form journalism in my lifetime.

As a ferocious reader with an insatiable appetite for print, I vividly recall picking-up a copy of The New Yorker in Saudi Arabia after school as a teen, determined to read it cover-to-cover — only to find myself mentally, intellectually and physically exhausted after deciphering a single lyrical and Herculean-sized long-form piece.

Reading The New Yorker still makes one both feel smarter — and perhaps not smart enough — at the very same time. Just like the documentary.

Much like Vogue’s 2009 documentary, “The September Issue,” which followed (now retired) editor-in-chief Anna Wintour as she prepared for the September 2007 issue; this documentary largely centered on the making of the Feb. 17 & 24, 2025 multi-cover edition.

A quintessentially New York staple that readers either love or loathe — or both — the magazine has long been seen as a highbrow publication for the “elite.”

But The New Yorker is in on the joke. It never did take itself too seriously.

Directed by Marshall Curry, the documentary opened the doors to the publication’s meticulous world, offering viewers a rare look inside the issues within the magazine’s issues.

Narrated by actress Julianne Moore, it included sit-down interviews with famous figures, largely offering gushing testimonials.

It, of course, included many cameos from pop culture references such as from “Seinfeld,” “The Good Place” and others.

It also mentioned New Yorker’s famed late writers Anthony Bourdain and Truman Capote, and Ronan Farrow.

As a journalist myself, I enjoyed the behind-the-scenes peeks into staff meetings and editing discussions, including the line-by-line fact-checking process.

While lovingly headquartered in New York — and now based at One World Trade Center after decades in the heart of Times Square — the magazine has long published dispatches from elsewhere in the country and around the world.

I wish there had been more airtime dedicated to Jeanette “Jane” Cole Grant, who co-founded the magazine with her husband-at-the-time, Harold Ross, during the Roaring Twenties.

Ironically, neither founder hailed from New York — Grant arrived from Missouri at 16 to pursue singing before becoming a journalist on staff at The New York Times — and Ross came from a Colorado mining town.

Perhaps more bizarrely, Ross, who served as the first editor-in-chief of The New Yorker — known today for its intricate reporting and 11 Pulitzer Prizes — had dropped out of school at 13. He served as lead editor for 26 years until his death, guided by instinct and surrounded by talented writers he hired.

As the Pulitzer Prize-winning journalist and the magazine’s fifth editor-in-chief, David Remnick has held the role since 1998. “It is a place that publishes a 15,000-word profile of a musician one week, a 9,000-word account from Southern Lebanon, with gag cartoons interspersed in them,” he said in one scene.

It also offered a glimpse of the leadership of his predecessor, the vivacious and provocative Tina Brown, who served as editor-in-chief for six years starting in 1992.

No woman has held the top editor position before or since her tenure.

Some of the most compelling moments in the documentary, for me, showed journalists scribbling in reporter notebooks in darkened movie theaters, rocking-out in dingy punk shows, and reporting from political rallies while life unfolded around them.

These journalists were not sitting in diners, merely chasing the money or seated in corner offices; they were on the ground, focused on accuracy and texture, intent on portraying what it meant to be a New Yorker who cared about the world, both beyond the city’s borders and within them.

While Arab bylines remain limited, the insights from current marginalized writers and editors showed how the magazine has been trying to diversify and include more contributors of color. They are still working on it.

A century in, this documentary feels like an issue of The New Yorker — except perhaps easier to complete.

 


Where We Are Going Today: Brown Branch Bakery and Cafe

Updated 13 February 2026
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Where We Are Going Today: Brown Branch Bakery and Cafe

  • New cafe alert in Alkhobar’s Olaya

While leaving my friend a voice note as I exited a popular local cafe across the street, I stumbled upon the building that houses Brown Branch, a newly opened bakery and cafe, and decided to head over and check it out.

I was intrigued enough to step inside after spotting the window lush with fresh flowers.

The well-lit, well-decorated, aesthetically pleasing interior was fragrant and full of life.

Up the flight of stairs, there is ample seating both indoors and outdoors — for those who prefer fresh air or a view of the surroundings.

The cafe is so practical for work or study. Outlets are aplenty so you can charge your device while you recharge. (AN photo by Jasmine Bager)

The cafe is so practical for work or study. Outlets are aplenty so you can charge your device while you recharge.

Having opened just this month, it only had a few customers during my visit, but I am sure the cafe will grow and blossom once more people discover it.

Two customers — who turned out to be nurses — were enthusiastically finishing their order, of which only crumbs remained. We had a pleasant chat and I asked what they had tried.

They had devoured the blueberry cheesecake, priced at SR29 ($7), and highly recommended it. The cheesecake is round and perfect for one or to share. I immediately placed that order.

Some of the offerings of Brown Branch Bakery and Cafe. (AN photo by Jasmine Bager)

What made it fun was that the crust encased it, with fresh berries decorating part of the top. For me, the crust is always my favorite part, so having it be where my spoon dug into first was such a pleasant surprise. The creamy interior with some fruit tucked within was really good. I ate it all in one go.

They also raved about their cups of hot chocolate (SR15 each).

Since I was well caffeinated from the neighboring cafe, I opted for an iced hibiscus tea for SR17, which was very refreshing — though the size was small and finished quickly. Wish it was larger.

I also tried a slice of lemon cake for SR13 with icing on top. It was enjoyable but not memorable.

The owner is already established in the local cafe community. She opened the Meow Cafe at Amwaj Mall a few years ago and later expanded to Dammam.

Brown Branch's owner also owns Meow Cafe at Amwaj Mall, which had expanded to Dammam. (AN photo by Jasmine Bager)

With this new venture, she is showcasing a fresh sensibility.

The name Brown Branch alludes to growth, picking fruit and relaxing together on a branch — a connection with nature that reflects the ambience and overall vibe.

There is a glass display filled with pastries — you would be spoiled for choice — and the drink menu is also extensive.

I am definitely coming back to try even more offerings.

Visit them on Instagram @brownbranch.sa.